Yeast is a vital ingredient in the fermentation process. Adding yeast to homemade wine starts the necessary chemical process to convert sugar content. However, in order to turn fruit into a palatable and potentially enjoyable drink, the way you add the yeast is critical.
Instructions
1. Sterilize wine making supplies. Mix 1 oz sulfite powder and 1 gallon of cool water. Use this solution to clean containers and equipment. Choose food grade plastic containers and spoon for wine mixing.
2. Prepare the must in a large bucket. Must is a mixture of pressed and strained fruit, rice or almonds, juice, sugar and water. It also contains additives such as tannin, an acid blend, pectic enzyme, campden tablet and yeast nutrient.
3. Select the wine yeast additive to begin primary fermentation. A vast assortment of yeasts are available for wine making. The three most popular wine yeast for homemade wine making are Premier Curvee, Flo Sherry and Champagne. Consider the type of wine (red, white, rice, almond) to guide wine yeast selection.
4. Follow the portions of yeast-to-liquid to form the proper chemical reaction. Purchase wine yeast in packets of 5 grams for dry yeast or 35 ml to 175 ml for liquid vials. This is the right amount to inoculate a 5 gallon batch.
5. Sprinkle or pour wine yeast into the must. Stir with the sterilized plastic spoon once a day for one week.
6. Test the must with a hydrometer to ensure it reaches a Specific Gravity (SG) and Potential Alcohol (PA) of 1.024 to 1.030, which is 3 to 4 percent PA. Wait two to three days and check again until the wine reaches the specified range.
7. Move to the next phase of secondary fermentation when the SG/PA is met.
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